Oven Baked Corn Flake Chicken Breast with Avocado & Mango Salsa - Gluten Free

Brought to you by:

Cook with Lisa

4 serving

Prep time: 40 mins

Cook time: 40 mins

Serves: 4

If you are looking for a quick and super easy chicken recipe that your family will love, look no further. These chicken breasts are super crunchy even though they are baked, and the spices add a delicious flavour. This dish is also gluten-free.

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Ingredients Method

Ingredients

4 chicken breasts
150g corn flakes
2 tbsp sesame seeds
1 egg
2 tsp Dijon mustard
2 tsp Worcestershire sauce
1 sprinkle garlic granules
2 sprays cooking oil spray
1 mango
3 avocados
2 tbsp olive oil
¼ red onion , finely chopped
2 tsp sweet chilli sauce

Method

Step 1

Preheat the oven to 200°C Gas Mark 6 400°F.

Step 2

Spray the cooking oil spray onto your baking tray.

Step 3

Wash your chicken breasts and dry on kitchen towel.

Step 4

Place the corn flakes in a plastic bag and crush with your hands until the flakes have broken down, place on a plate and sprinkle with the sesame seeds, season with a little maldon salt & white pepper and toss together.

Step 5

In a separate bowl large enough to hold the two chicken breasts at a time, crack the whole egg in and beat.

Step 6

Season the egg with the worcestershire sauce, dijon mustard, garlic granules, maldon salt & white pepper.

Step 7

Coat each chicken breasts in the egg mixture then carefully place them on the plate with the seasoned corn flakes, and coat both sides, place on the baking tray.

Step 8

Cook in the pre heated oven for 40 minutes, 20 minutes each side.

Step 9

Make the avocado salsa: halve the avocados, remove the stone and peel away the skin, cut the flesh into 1cm (0.5in) dice, and place in a large bowl.

Step 10

Peel the mango and cut both sides close to the pip, then into 1 cm cubes, then add to the same bowl as the avocado, together with the finely chopped red onion.